Monday, July 9, 2012

Almond milk + left-over almond meal

1 cup almonds (pre-soak overnight and throw away the water)
3-4 cups water
2-4 dates, stones removed
vanilla (optional)

Place all the ingredients in a liquidiser and blend for a few minutes, then strain through a sieve (jostling with a spoon to make it quicker).  That's it!  Keep in a bottle in the fridge and shake before using.  I find it keeps well for nearly a week.  The almond meal that you collected with the sieve can be used to make choc brownies or biscuits, but it will be very wet so you'll have to experiment with how much flour to add to your recipes...

Left-over almond meal biscuits
Weigh the almond meal you have left over from making milk and add to it the same weight of icing sugar, double the flour (I used brown rice flour) and about 3 tbsp margarine. Mix it well with your hands to make a sticky, sloppy dough.  Spoon onto a lined baking sheet and bake in a medium oven for 40mins or until slightly browned and dry in the middle.